During this time when so many of us are “sheltering at home,” it’s a good time to get out new recipes and some of the old family favorites. This homemade Mac & Cheese made in the Instant Pot is one of our go-to lunches for feeding a crowd. Kids, groups and even our running teams love this Mac & Cheese, especially with fun toppings they can choose.
We like to make it into a Mac & Cheese bar. This is comfort food at its best!
We get all our ingredients from Trader Joe’s, but you can find them at other places as well. I always keep these in my pantry.
What are some of your favorite recipes? Leave a comment and tell us what you’re making while you are “sheltering at home.” What foods are you craving?
-1 – 16 oz. package elbow macaroni
-3 1/2 cups of water
-2 tablespoons butter
-1 tablespoon sea salt
-6 oz. sharp cheddar cheese (or blend of your choice)
-8 oz. box of shelf stable whipping cream (or refrigerated heavy whipping cream)
-1/2 teaspoon garlic powder
-1/2 teaspoon paprika
-1/2 teaspoon basil
-1/2 teaspoon chili lime spice (from Trader Joe’s)
-green onions, chopped
- Add macaroni, water, and butter to your Instant Pot. Make sure the noodles are covered with the water so they can fully cook. (Do not use gluten-free pasta for this because the consistency will be much different.)
- Press Manual on your Instant Pot and set to 5 minutes. Cover the pot and secure the lid. Make sure valve is set to sealing. When time is up move the valve to venting. Remove the lid.
- Add whipping cream and cheese to the pot as well as additional spices of your choice. Stir until fully incorporated. (If sauce seems too runny, let it sit and it will soak into the noodles in just a few minutes.)
- Serve with garnishes.
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